4 July 2009

He is also co-owner of a local eatery here in town. I tried his pancakes the other day which are amazing as well as "good for you", but stay tuned for more next week in my continuing Canadian Chef's series. For now enjoy his delicious pancakes....I know I did...and I didn't eat this entire stack myself!!!!!

I am off boating on beautiful Kalamalka Lake today..I'll do my very best to not burn like a lobster!!!!

Place eggs, buttermilk, and melted butter in a medium bowl and mix well.

In a large bowl combine flour, sugar, baking powder, cinnamon, nutmeg and salt. Sift all the dry ingredients well and add the oats and bran.

Add the wet ingredients to the dry and gently incorporate. Do not whisk, the batter should have some lumps. If batter is too thick add more buttermilk.

Gently stir in banana.

Melt butter evenly on hot griddle and spread all over grill.

Ladle pancake mixture about ½ cup (125 ml)onto griddle.

Flip pancakes when golden brown and little bubbles arise on surface. The pancake’s edges with lose their shine and become matted. Cook until the other side of the pancake is golden brown.
Serve with syrup and fresh fruit.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

17 comments:

These look wonderful, and similar to a recipe I make, but I would be terrified by all that butter (just in terms of my own health stuff - if I were younger and lighter, what the heck, then), but what is dried bran? Is that what we might call oat bran? Is it wheat bran? Enjoy your boating!

We all love pancakes .. though I have tried to slow down the frquency because of those pounds I am trying to get rid of .. but I have sent your link to a friend who is younger, does not need to care about weight, and loves pancakes! The pic looks great

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.